"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

After seasoning duck with salt and pepper, and placing in the roaster, fill roaster at least 1/2 full of water.

Bake for about 4 hours at 400 degrees or until meat falls from bone. Turn duck at least once and baste duck several times with own juice. Roaster should be covered, but can be removed for a short time if you want the meat browner, or the skin a little more crisp.

When roasted, carve the duck. Juices in the roaster make excellent gravy over potatoes.

Orange Sauce:In a sauce pan, melt butter and add flour, stir until smooth. Add sugar and stir. Add water and cook until it thickens. Add the two fruit juices and rind and then it is ready to serve on baked duck. Use a double batch of orange sauce for a large duck (6-7lbs.)

Personal
Notes:

Personal
Notes:

Roast Duck would sometimes show up at a winter meal. Hunters on the farm would provide Mom and Dad with some for the freezer. Domesticated duck was also at times on the table. The Winklers especially liked duck so they were generally at the table when it was served. Since we had a poultry farm for many years, our preference was turkey or chicken which was a mainstay for our family. I found wild duck was too gamey and domesticated duck was too greasy.

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